CN1289554A

CN1289554A - Dried stewed soybean curd

Info

Publication number: CN1289554A
Application number: CN00130220A
Authority: CN
Inventors: 刘继明
Original assignee: Individual
Current assignee: Individual
Priority date: 2000-10-31
Filing date: 2000-10-31
Publication date: 2001-04-04
Anticipated expiration: 2020-10-31
Also published as: CN1117526C

Abstract

A dried stewed soybean curd for the patients of hypertension, diabetes and obesity is made up of defatted soybean powder through high-temp pressing, adding flavouring and stewing. Its advantages include no chemical additive and aseptic, no odour, high protein content, long storage period (longer than 10 months) and health-care function.

Description

Dried stewed soybean curd

The present invention relates to a kind of is raw material with the defatted soy flour, does not add any additives, and the pure soybean dried bean curd of depressing one-time formed anti-preservation, instant edible in elevated temperature heat is through further processing the multi-flavor dried stewed soybean curd that can directly eat that obtains.

Soybean contains abundant and comprehensive nutrient, and necessary high protein, amino acid and the various trace elements of its collection human body is one.The food made from soybean is the optimum food of patient's body-buildings such as hypertension, diabetes, obesity.At present, utilize soybean can be processed into multiple eating bean product easily, wherein dried bean curd, bean curd, protein content is higher than chicken, lean meat, be a kind of nutritious food, at present the preparation method of bean product mostly is traditional immersion, defibrination, filtration, mashing off, adds coagulating agent (as: bittern, gypsum) and become tender bean curd, be squeezed into dried bean curd, the flavouring material stew in soy sauce becomes direct-edible bean product again, the product water content that this method is made is very high, is difficult to store for a long time and is unfavorable for long-distance transport.Can produce a large amount of waste residue, waste water in the production process, working environment is moist abominable, numerous protein runs off with waste water simultaneously, cause the waste of resource, that is to say the protein that has only kept soybean 10% in the bean product, all the other protein of 90% are still stayed in the waste residue, and waste residue is done the feed except the supply livestock, and the people can't eat.Once the someone had invented a kind of production method of technique of Boiling bean curd thread, and this method is continued to use traditional wet method manufacture craft, and soybean is made dried bean curd, again with eating fried or soaking with saline solution, part moisture is sloughed in the back oven dry, paints to boil through baste promptly to get the stew in soy sauce dried bean curd.This production method because the traditional handicraft still continued to use, thereby the problem that exists on the technology is not resolved, though and storage life has prolonged a bit, still be difficult to preserve and transport for a long time for a long time.Now have a kind of Taiwan with the traditional handicraft preparation to produce the stew in soy sauce dried bean curd on the market, at first protein content has only 10% of former soybean, and because crude fibre is few, mouthfeel is not fine.For long-time preservation, in food, participated in food preservative second two diluted acid potassium, benzoic acid etc., packing adopts fresh-keeping bag, deoxidier.I have applied for that to Patent Office of the People's Republic of China " preparation method of a dried bean-curd slivers " patent No. by name is 90108528.6 in October 23 nineteen ninety, a kind of method of utilizing dry process to produce bean product is disclosed, this method has changed the traditional processing technology of bean product fully, the bean curd squeeze of producing, kept the intrinsic high-protein nutrient composition of soybean, do not add any fat, protein, pigment, coagulating agent (bittern, gypsum) additive such as, need not anticorrisive agent and any anticorrosion mistake of arranging, just can make long-time preservation of the product of producing and long-distance transport, do not have any waste water and waste residue, a unique pair product is exactly edible soybean oil.But at present, use the bean product that this method is produced, also rest on half-finished stage, how to produce the original protein that had both kept soybean protein, soybean protein is fully exploited, the tasty again bean product easily and efficiently that can directly eat are very promising problems.

Purpose of the present invention is utilized above-mentioned dry technology for production technology exactly, produces the dried bean curd series of products-dried stewed soybean curd that can directly eat.

The present invention is achieved in that the screening of raw soybeans process, removes impurity, and assorted beans and damaged beans obtain high quality soybean, are 7-8% through fragmentation, decortication, peeling rate again.For keeping color and luster, the glossiness of product, promote toughness, the bean dregs of will peeling input is rolled oily machine and is carried out degreasing, proposes the soya-bean oil of 12-13%, also is simultaneously for reducing the content of fat in the product.Then the beans sheet after the degreasing is ground into 90-100 purpose bean powder fines.In order to improve the intrinsic beany flavor of soybean, in bean powder, add its weight 1-2% refined salt, the dietary alkali of 0.5-1% adds the suitable quantity of water stir-concoction together, adds salt and eat alkali anticorrosion and insect protected are also had certain effect in bean powder.With the hot tablet press machine of mixed powder input roller, it is wide to be squeezed into 8-10cm under 150-170 ℃ of temperature, the skin of beancurd of thick 0.5-0.6mm.Skin of beancurd is sent out expansion with hot water or emerge in worm water to water, then water is extracted, last yellowish pink, seasoning, halogen boils, and can boil according to different taste seasoning halogen.Oven dry after the skin of beancurd that stew in soy sauce is good oils, sterilization, vacuum packaging is dispatched from the factory after the sterilization again.

Dried stewed soybean curd provided by the invention is a kind of pure soy meal that grinds to form with soybean, the product that becomes of flavouring stew in soy sauce again behind high temperature extruding forming, it is the further deep processing of the bean product of dry process production, it not only contains the high protein of soybean, and do not contain any chemical addition agent and anticorrisive agent, free from beany flavor, it is the good natural nutrition health food of mouthfeel, instant, it is instant to open bag, anti-long-time preservation, storage life was not less than ten months, being the ultimate food that the modern adjusts dietary structure, is hypertension, diabetes, the optimum food that patients such as obesity improve the health, all-ages leisure and nutraceutical.

Below in conjunction with embodiment the present invention is further described in detail.

Embodiment 1

Get 125 jin of raw soybeans, make dried stewed soybean curd through following technical process:

(1) screening: raw soybeans is removed impurity through screening, and assorted beans and damaged beans obtain 120 jin of high quality soybeans;

(2) decortication: the high quality soybean by the screening gained is broken into bean dregs, with air blast decortication, and 114 jin in the bean dregs of must peeling;

(3) degreasing: the bean dregs of will peeling input is rolled oily machine and is carried out degreasing, proposes 14 jin in soya-bean oil, becomes the beans sheet;

(4) pulverize: the beans sheet after the degreasing is ground into 100 jin of 90 purpose bean powderes with pulverizer;

(5) prescription: bean powder is sent in the equipment that has agitating device, added 2 jin of salt, 0.5 jin of food alkali, an amount of water stir-concoction;

(6) compressing tablet: material after will concocting input roller hot press, be squeezed under 150 ℃ of temperature that 8cm is wide, the beans sheet of 0.5mm, cut into pieces then;

(7) the beans sheet of cutting into pieces is sent out expansion with hot-water soak to water, then yellow seriflux is extruded into dried;

(8) colouring: the beans sheet is dyed yellowish pink with food coloring;

(9) seasoning: boil to advancing flavor according to halogen after the different taste seasonings;

(10) colouring: the dried bean curd good to stew in soy sauce oils, dries;

(11) sterilization: finished product is packed with the ultraviolet radiation disinfection final vacuum;

(12) sterilize: dispatch from the factory after packing with the pasteurize liquid disinfectant.

Embodiment 2

Get the soybean with the embodiment same amount, technology is identical with embodiment 1, obtains 115 jin of high-quality bean dregs after the decortication, obtain 100 jin of bean powderes after the degreasing, 15 jin of soya-bean oil are ground into 100 order fine powders with bean powder, add an amount of water with 1 jin of salt and 1 jin of dietary alkali and mix, it is wide to be squeezed into 10cm under 170 ℃ of temperature, 0.6mm thick beans sheet is cut into slices, water is extracted colouring after sending out expansion, boil according to different taste seasoning halogen, dispatch from the factory after the sterilization vacuum packaging.

Claims

1. dried stewed soybean curd is characterized in that: it is to be raw material by pure soybean, makes the high-quality protein powder that obtains after the soybean degreasing molded through elevated temperature heat, makes after flavouring halogen boils.

2. dried stewed soybean curd according to claim 1 is characterized in that: add its weight 1-2% refined salt in the soy meal, the dietary alkali of 0.5-1%.

3. dried stewed soybean curd according to claim 1 is characterized in that: hot pressing temperature 150-170 ℃.

4. dried stewed soybean curd according to claim 1 is characterized in that: degreasing proposes oil and is 12-13%.